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Hot Fudge Brownie Cups

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Hot Fudge Brownie Cups
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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Cookie dough from Pillsbury® makes really easy cups for these sundaes!

Ingredients

6
Pillsbury™ Ready To Bake!™ refrigerated hot fudge brownie cookies (from 14-oz package)
3/4
cup vanilla ice cream
1
small banana, cut into 12 slices, slices cut in half
6
teaspoons chocolate topping
About 1 cup whipped cream topping (from aerosol can)
6
maraschino cherries (with stems)

Directions

  • 1 Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray. Flatten each cookie slightly into 3-inch circle. Press in and up sides of muffin cups.
  • 2 Bake 13 to 17 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Run knife around edges of cups to loosen; cool in pan 15 minutes. Remove from pan to cooling rack; cool 10 minutes.
  • 3 Fill each cup with 2 tablespoons ice cream; top with 4 banana pieces, 1 teaspoon chocolate topping, whipped topping and maraschino cherry. Serve immediately.
Tips  

Chocolate fudge topping can be substituted for the chocolate topping if you prefer.

Any flavor of ice cream can be substituted for the vanilla.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
6g
29%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
34g
11%
(
Dietary Fiber
1g
3%
,
Sugars
11g
)
Protein
2g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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